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Extra virgin olive oil is truly a miracle food. Finding the real thing is a Herculean task these days. My goal is to offer the results of my search for the best Extra Virgin Greek olive oils as a guide to enhancing our ability to choose wisely. Our health is our greatest asset.

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This is the 3rd of a short series aimed at explaining the whys, the how and the what (and the what-nots) of analyses that are commonly applied to extra virgin olive oil. This time, I present what I think is a reliable indicator of olive oil oxidation – K232. FACT FILE Name: K232 (short for […]

This is the second of a short series aimed at explaining the whys, the how and the what (and the what-nots) of analyses that are commonly applied to extra virgin olive oil. Analysis Name: Total polyphenols What does it measure?: The combined pool of compounds in olive oil that are in the phenolic chemical group […]

This is the first of a short series explaining the common chemical analyses applied to extra virgin olive oil. I’ll start off with the most universal analysis of them all – “Free fatty Acidity” – or known to most of us as ‘Acidity’. Name: Free Fatty Acidity or FFA Better known as: ‘Free Acidity’ or […]

Some Background All edible fats primarily comprise of fat molecules which in turn are made up of fatty acids. The fatty acids are made up of chains of carbon atoms that are held together mostly by single chemical bonds. But every now and then a double bond appears on the chain. The majority of the […]

At last! A paper reporting the effects of real olive mill based filtration on extra virgin olive oil composition. To date all research on the effects of filtration have been conducted using small lab based simulations. Bakhouche et al. (2014) Monitoring the moisture reduction and status of bioactive compounds in extra-virgin olive oil over the […]